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Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish

June 2019 Prepared by Food Protection Services, Environmental Health, BC Centre for Disease Control In collaboration with Regional Health Authorities

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 2

Contents

p. 2 Background

p. 3 Why the concern?

p. 3 Illnesses that can occur

p. 4 Receiving shellfish

p. 5 Shellfish tag management

p. 6 Temperature controls

p. 7 Handling and preparation

p. 8 Service of raw oysters

p. 9 Food safety plans and

sanitation plans

p. 9 Illness complaints

p. 10 Documentation required

APPENDICES p. 11 Summary of

recommendations

p. 13 Table of shellfish illness

symptoms

p. 15 Example of food safety

plan for raw oysters

p. 17 Example shellfish

receiving log

p. 18 Example foodborne illness

complaint log

p. 19 BC Live oyster record

keeping requirements

Front cover photos (clockwise from top): Shellfish receiving log (Joe Fortes), temperature of beach oysters in cooler (Finns Seafood, Chops & Cocktails), bleach (chlorine) sanitizer check (FIVE Kitchen & Oyster Bar), date labelled clams in cooler (Finns Seafood, Chops & Cocktails)

Photos in blue boxes: temperature check during oyster receiving (Fish Shack), shellfish tags (Merchants), shucking oysters (Boathouse), menu warning on table (Hooked Fish Bar), chlorine bleach check (Horizons)

Background Public health agencies recognize the challenges and negative impacts on

businesses when customers become ill after eating contaminated oysters

and other shellfish. This guide will assist restaurant operators serving raw

oysters and shellfish to understand and manage shellfish risks. It will

provide recommendations for shellfish control and how to best manage

information that informs shellfish investigations.

This guide is organized into sections that will help operators:

o understand the risks associated with shellfish

o implement safe oyster and seafood handling procedures

o receiving and approved sources

o temperature controls (cook and chill)

o

o handling and preparation

o service of raw oysters

o maintain documentation and signage

o organize shellfish tags

o create food safety and sanitation plans

o understand an operator’s role during illness investigations

Process steps starting with Receiving shellfish through to Documentation required have best practices summarized in point form in the blue boxes and numbered recommendations are summarized in Appendix 1.

For further information about shellfish risks enroll in the Vibrio

awareness training offered through Vancouver Island University

https://scitech.viu.ca/natural-resource-extension/vibrio-

parahaemolyticus-v

Suggested citation for this document: BC Centre for Disease Control and Regional Health Authorities. Guide for

Restaurant Operators Serving Raw Oysters and Bivalve Shellfish; 2019

Jun. Available from: http://www.bccdc.ca/health-

professionals/professional-resources/food-premises-guidelines

Over-iced and date-labelled

oysters in storage

(photo @ Horizons)

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 3

Why are shellfish a concern?

Shellfish are grown in the marine environment where naturally occurring bacteria, viruses or toxins present in algal blooms may accumulate in shellfish as they grow. Pollution sources in marine waters from spills and dumping may also reach shellfish growing areas and accumulate in the shellfish. When a harmful bacteria, virus or toxin is present foodborne illness may result.

Oysters and other bivalve shellfish – mussels, clams, and scallops – are of greatest concern for contamination by marine toxins, bacteria and viruses because of how they feed. Bivalves are “filter-feeders” that consume the nutrients in up to 10 litres of seawater per hour by filtering it through their bodies. Sometimes harmful contaminants will stick to the shellfish and accumulate. There are also other types of shellfish, such as spot prawns and crabs that may be affected by contaminated water.

Illnesses that can occur when consuming shellfish

The table below describes different types of illness causing toxins, bacteria and viruses of greatest concern; the name of the illness caused; the types of shellfish often associated with the illness; and whether it can be present in cooked shellfish. Bacteria such as Vibrio can continue to grow in oysters after harvesting from shellfish farms if oysters are not refrigerated and maintained at cold temperatures from harvest, during transportation, and through to service at food premises.

Cooked shellfish containing harmful toxins can still cause illness as cooking does not destroy the toxin!

Illness causing

contaminants Name of illness caused

Types of shellfish

usually eaten

Present in

cooked

shellfish?

Grows inside

shellfish

after harvest

TOXIN Amnesic shellfish poisoning (ASP) Mussels and clams Yes No

TOXIN Diarrhetic shellfish poisoning (DSP) Mussels and clams Yes No

TOXIN Paralytic shellfish poisoning (PSP) Mussels, clams,

oysters, crabs Yes No

VIRUS Norovirus Raw oysters and

spot prawns Sometimes No

VIRUS Hepatitis A Mussels and clams Sometimes No

BACTERIA Vibrio parahaemolyticus Raw oysters Rarely Yes

Appendix 2 provides details on the symptoms of these shellfish acquired foodborne illnesses.

Photo source: Public Health Image Library, Centers for Disease Control and Prevention. ID#21922 Illustrator Jennifer Oosthuizen

For more information about shellfish harvesting controls and Vibrio bacteria visit the BCCDC shellfish harvesting & control web-site at http://www.bccdc.ca/health-professionals/professional-resources/shellfish-harvesting-control

Vibrio parahaemolyticus 3D image: These bacteria are normal inhabitants of the ocean and are able to swim by propelling their bodies using the whip-like cord structure called a pili. They grow rapidly at temperatures above 4°C

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 4

Approved sources of shellfish Commercial shellfish are monitored for marine biotoxins. When levels are elevated those harvesting areas and farms are closed. Shellfish processors check every incoming batch of shellfish coming from an open approved area. Do not engage in “back-door” shellfish sales (i.e., illegal and untraceable shellfish sales); only accept product from an authorized processor or distributor with valid documentation, or you may put your customers at risk of foodborne illness.

Receiving and record-keeping When receiving oysters, shellfish and other perishable foods, only accept shipments of cold foods (at or below 4°C)

If the oysters or shellfish are received in melted ice and the temperature is above 4°C reject the shipment. Check the delivery truck temperature to ensure that the shellfish you are paying for are being handled properly.

When receiving orders there will be shipping documents to be signed before the driver goes. Do not be pressured into signing until you have verified the order, that the shellfish all have a shellfish tag attached, and that the temperature of the shipment is satisfactory. Once the order is received, immediately place it into a cooler at or below 4°C.

Keep the shellfish tags (or a copy of the tags) with the shellfish. Record the distributor you purchased from, the date purchased, the type of shellfish, as well as the processor and lot or batch number.

Example shellfish tag showing processor & address, date of harvest, harvest location, type of shellfish & quantity.

Record and track the shellfish received into your shellfish receiving log. An example of a receiving log is shown in Appendix 4. You can also record the temperatures in this log and note if the shellfish was accepted or rejected.

Shellfish receiving logbook (photo @ Joe Fortes)

Receiving Shellfish

•Accept order from approved suppliers when the temperature of the oysters is at or less than 4°C (held on ice)

•Verify and record temperature

•Verify and record tags are present

•Record and track in the shellfish receiving log

•Put away immediately

•Check the temperature of delivery trucks are at 4°C or colder

•Keep tags or traceable info with shellfish (date received and tag)

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 5

Shellfish harvest tag management Shellfish harvest tags must be available on-site for a minimum of 90 days

1

and linked as tightly as possible to customer meals. Shellfish tags are crucial pieces of evidence to ensure oysters

and other shellfish linked to an illness are traceable back to the farm location.

There are many possible methods to organize shellfish harvest tags

for storage– as long as the system you use in your premises can

provide this information when requested during an investigation

the method is satisfactory. Shellfish harvest tags may be organized

daily, weekly or monthly depending on the volume and size of your

premises. Tags must be kept and stored on site for a minimum of

90 days for health requirements.

We recommended that tags are sorted by the date used for service

and bundled securely (tape, elastic, separate bag).

Record the date that shellfish from a new lot were first served,

either on the tag or shellfish receiving log. When the same lot is

served over multiple days or there are multiple tags with the same

lot record the last day of service for that lot. Keep all shellfish tags

even if they have the same lot number.

Raw oysters stored in stainless trays (photo @ Boathouse)

Note: Tags often become wet

when in contact with ice and

shellfish. Allow them to dry or

wrap in paper towels before

dating and storing. Avoid

storing the tags in containers or

filing systems that do not allow

excess moisture to drain away.

Shellfish tags for oysters served

on April 25th

are bundled in

paper towels, labelled and

stored together with the other

tags from that month

(photo @Joe Fortes)

Invoice control Invoices must also be available on demand during an illness investigation, even if the invoices are

stored off-site of the premises. Arrange to provide these to health inspectors so that dates of shipments can be

verified upstream in the distribution chain, i.e., by the distributor, processor, and farm. Other provincial and

federal agencies require these documents to investigate live BC oyster sales.

1 – Note: Ministry of Agriculture provincial requirements request traceability for up to one year (see Appendix 6).

Shellfish tag management

•Tags must be kept on site for 90 days for health requirements

•Tags must be sorted by date used/served & organized by volume

•Tags must be kept dry and in readable condition

•Invoices must be made available

•Operators and staff should improve their knowledge about shellfish risks

In this photo, oyster tags are

kept with the oysters during

refrigerated storage. The tag is

in a plastic bag to protect it from

getting wet. Oysters are kept

cold by overtopping with ice,

and a perforated tray under the

oysters allows excess fluids to

drain away so oysters do not

drown.

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 6

Temperature tips to prevent Vibrio growth:

1. Take temperature of your order

before accepting it – if the

temperature is above 4°C, reject

the order from the supplier.

2. Put orders away, into

refrigerated coolers,

immediately.

3. Minimize total time out of

refrigeration to less than one

hour (i.e., washing, shucking, and

other preparation activities in < 1

hr).

4. Overtop display oysters with ice.

5. Ensure display oysters are COLD

(at 4°C or less). An infrared gun

provides quick readings with

ease.

6. Serve raw oysters on ice.

Temperature Control – Cook and Chill Temperature control is important during each step that oysters and shellfish are handled. Here we emphasize two types of safety controls: chilling and cooking.

Chilling – keep oysters cold! Oysters served raw must be received at 4°C or less and maintained at 4°C

or less before service to ensure bacteria do not have the chance to grow.

Display and overtop oysters with plenty of ice (see photo). Display live

oysters cup side down (flat side on top) so fluids don’t leak out when they

open to breathe. Vibrio bacteria grow in marine waters all year round.

When temperatures get warmer these bacteria multiply very quickly.

Vibrio parahaemolyticus, the type of Vibrio most commonly associated

with foodborne illness in BC, is often a concern in the summer-time for

this reason. Temperature control is CRITICAL to ensure that the bacteria

in raw oysters do not grow rapidly before service to customers.

Fresh oysters on display being overtopped with ice

(photo @ Rodney’s Oyster Bar)

Cooking – 90°C for 90 seconds Oysters and other shellfish are high risk products when eaten raw or

lightly cooked. Viruses can be destroyed by cooking, but high heat must

be held to be effective. Cooking to an internal temperature of 90°C

(200°F) for 90 seconds will provide enough of a safety margin to

inactivate norovirus and hepatitis. To verify the final temperature of a

recipe use an internal probe tip thermometer to measure the oyster’s

temperature.

Recipe and photo of properly cooked breaded oysters (right) prepared by

Chef Chris Andraza (photo @Fanny Bay Oysters)

Breaded deep-fried oysters at >90°C internal temperature after frying

A suggested process that ensures a 90°C internal temperature uses two extra steps:

1. Bring whole shucked oysters to a boil for 5 minutes 2. Chill rapidly to 4°C within one hour and store

refrigerated Cook to order by baking, deep-frying, or pan-frying.

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 7

.Toxins are especially dangerous, because toxins are not destroyed by cooking, boiling, or even canning.

Marine toxins are resistant to heat and can be present in the broth the shellfish is cooked in, as well as in the

shellfish meat. Toxins may be present crab flesh after boiling, but are usually highest in the digestive glands of the

crabs. Crab digestive glands should be removed before boiling so that the boiling water doesn’t get contaminated

and spread the toxin to the crab meat.

Preparation before service Oysters and shellfish may need pre-rinsing to

remove loose sand and soils. Other preparation

activities may also be required, for example, mussels

may require scrubbing to remove seaweed. Where

possible assign a dedicated sink for these processes.

Ensure that the areas where these activities occur

are properly cleaned and sanitized before and after

this work to minimize the chance that sands, soils,

bacteria, and viruses will cross-contaminate other

foods. Staff can protect themselves and foods they

handle by wearing gloves and practicing frequent

hand-washing.

Oysters must not spend more than two hours

outside of refrigerated control before service to

customer. Minimize the time oysters and shellfish

spend outside of refrigerated control during rinsing,

cleaning, shucking, and other preparations. This is

particularly important for oysters that are served

raw. Store different lots and varieties of oysters in

separate containers – do not co-mingle lots – label

containers with date and variety and keep shellfish

harvest tags with the oysters until service. Cover

oysters but do not seal them into a container, they

are living organisms. Do not let them sit in melted

ice-water as fresh water will kill them, ensure that

melted water can drain away.

Gloves are worn during oyster shucking, oysters are

served over ice (photo @ Joe Fortes)

Handling and Preparation

•Pre-rinse to remove dirt and debris before further prep or service

•Minimize time oysters are not held in refrigerated conditions during rinsing, shucking and preparation

•Keep shellfish varieties separated

•Ice, refrigerate, and protect from contamination

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 8

Best practice is to serve raw oysters over shaved or

cubed ice to ensure that the oysters are kept very

cold. Most service platters of oysters are consumed

quickly, however, if servers notice the plate is not

consumed before the dinner service, within 30

minutes, or when ice has melted, best practice is to

remove the plate and transfer oysters to a new plate

with fresh ice. This will limit the opportunity of

bacteria to grow, particularly on hot sunny days in

outdoor eating areas.

If customers order a large batch of oysters, for

example “buck-a-shuck” oysters before happy hour

has ended, serve the order in small batches over

time so oysters are chilled for as long as possible.

Serve oysters over ice to keep them chilled Photo credit: Viviana Rishe on Unsplash

Name the oyster varieties to the customer Your customers are interested in the oyster varieties

on the plate – let them know what they are!

Describe the locations and names of the oysters to

build recognition. This helps them to remember

what they ate should an illness investigation occur.

Menu warning requirements Restaurants serving raw oysters MUST display a public health warning from the Medical Health Officer of their health authority. This can be placed:

On a display card at the table

In the menu

“The consumption of RAW oysters poses an

increased risk of foodborne illness. A cooking step is

needed to eliminate potential bacterial or viral

contamination.”

Medical Health Officer

Oysters and shellfish are potentially hazardous

foods, bacteria will grow in them so keep them out

of the danger zone. Any oysters that have been left

out for two hours or longer must be discarded.

Service of raw oysters

•Serve over ice to keep chill temperatures

•Replace ice if melted before raw oysters are fully consumed

•Serve smaller batches when large amounts are ordered

•Describe oyster varieties to customers

•Display health advisory on menu or table

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 9

Food safety and sanitation plans are required

for all food premises in BC per the Food Premises

Regulation.

A food safety plan summarizes the hazards

associated with receiving, processing, handling, and

serving food. It should define the critical limits and

corrective actions. An example for raw oyster service

is shown in Appendix 3.

A sanitation plan summarizes who, what, when, and

how often equipment, surfaces, and rooms must be

cleaned and sanitized. The plan will describe to staff

how to mix up a sanitizer and how to verify that the

sanitizer is at the correct concentration.

How to mix up bleach sanitizer (between 100 and

200 ppm is required):

Report and record illness complaints Food premises are asked to record and report all

illness complaints to the local health authority. It is

helpful to have the name and contact information

for your health authority near your phone log where

an incoming call may first be received. Refer ill

customers seeking medical care to their doctor or

nurse line at 811.

An illness log should be kept as a convenient method

to record contact information that identifies the

complainant, their contact information (e-mail,

phone number), and information about the meal

consumed (example in Appendix 5).

When raw oysters are the suspect cause of illness,

identify what variety of oyster was consumed, the

date and time of the meal, and the lot number for

that batch. Other helpful information is to review

how many of the same meals were served that day

to other customers.

If your premises uses a reservation system or a point

of sale (POS) tracking system for purchases, verify

that the complainant did consume the meal on the

day they told you in case they have forgotten the

day. This will ensure that the correct batches of

shellfish are investigated.

How to make a 200 ppm no rinse sanitizing solution:

Mix 15 mL (1 tablespoon) of household bleach into 4 litres (1 gallon) of water; or mix 5 mL (1 teaspoon) of household bleach into 1 litre (4 cups) of water.

Use B.C.’s FOODSAFE Chlorine Dilution Calculator tool to make up the proper sanitizer strength based on the concentration of your bleach product www.foodsafe.ca/dilution-calculator.html

Food safety plans and sanitation plans • Monitor & record temperatures on

log sheets • Front of house oyster displays must

use ice to keep oysters cold. Ensure that:

• Melted ice-water can drain away

• Oysters rest on a bed of ice, & • Oysters are overtopped with ice

• Check temperature of display oysters to verify chill temperatures achieved

• Oysters held longer than 2 hours in the danger zone must be discarded

• Sanitation and foods safety plans must control hazards and be shared with staff

Illness complaints and investigations • Record and inform your health

authority • Record contact information (e-mail

and phone) • Record what was eaten (variety and

lot of shellfish); • Record when date of meal was eaten • Record quantity the customer

consumed, and how many other meals of the same type were served to other customers

• Verify with sales or reservation system if possible

• Advise ill customers to visit their doctor or phone the nurse line at 811

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 10

There are a number of records that must be

maintained and available for review by inspectors.

These records are important to verify traceability

back to products in the case of a recall or illness

investigation and to verify operator control and

management of shellfish. Better records will help to

remove contaminated foods more quickly and

protect customers from illness. These records are

listed below, with examples shown in the

Appendices.

Documentation required in restaurants serving raw oysters and bivalve shellfish

Food safety plan compliant with recommendations (Appendix 3) o Describes how your restaurant manages oyster and shellfish risks during receiving, processing

and service steps Sanitation plan

o Describes how the what, when, who and how often cleaning and sanitation occurs o Provides information to staff on how to mix and how to verify sanitizer concentrations are

effective. Shellfish receiving and tracking log (Appendix 4)

o Used to summarize incoming shipments, dates shellfish are received, and the temperatures upon receipt.

o May be used to indicate when shellfish are first served. This will help to narrow down the shellfish harvest tags to be investigated during illness follow-up

Illnesses and complaints tracking log (Appendix 5) o Used to record illness complaints

Shellfish harvest tags storage system for minimum 90 day for public health o Shellfish harvest tags must be available on site for a minimum of 90 days following service of

shellfish to customers for public health investigations. Ministry of Agriculture requirements expect tags to be kept for one year (Appendix 6)

o Your system of storing must not damage the information on the harvest tags Invoices

o Invoices must be made available on request to determine distributor, even if they are stored off-site

o Invoices are used to verify consistency between the dates of meal consumption, harvest tags, and trace back to distribution records and shellfish harvests at the farm

Temperature control charts for coolers and freezers o Used to track temperatures of your coolers (refrigerators) and verify oysters kept cold

Documentation required

•Food safety plan

•Sanitation plan

•Shellfish receiving and tracking log

•Shellfish harvest tags

•Shellfish purchasing invoices

•Temperature control charts

•Illness and complaints log

Food safety plan for raw oyster service (photo @ Horizons)

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 11

Appendix 1. Summary of Recommendations

Recommendations for Receiving Practices

1 All oysters for raw consumption and other shellfish must be received fully immersed in ice or by another method to keep products at 4°C or colder.

2 All oysters for raw consumption and other shellfish must be accompanied with an approved shellfish tag.

3 All oysters for raw consumption and other shellfish must be received and quickly put under refrigerated control. When oysters are received in packaging that maintains temperatures at or below 4°C, best practices are to refrigerate oysters immediately or within 30 minutes following receipt with a maximum delay of two hours after receipt

4 Operators should purchase a temperature monitoring tool, such as an infrared laser thermometer. This can be used to quickly check the surface temperatures of incoming raw oysters and other perishable goods.

5 Operators are recommended to periodically check the temperatures of trucks delivering their perishable foods, and verify incoming shipments of fresh foods (e.g., oysters) are received at 4°C or colder.

6 Premises should use a shellfish log to track incoming shipments, especially when two or more shipments are received per week. Shellfish tag and receiving temperature should be recorded in this log. Corrective action should be taken when acceptance criteria is not met (i.e., if the shipment is rejected and what happens to the product). This should be incorporated into the premises food safety plan.

Recommendations for Handling and Preparation

7 Oyster tag information and traceability must be maintained during refrigerated storage. The original tag or a reproduction must be retained with the raw oysters. If the original tag is not retained, a label on the oyster container must be traceable back to the shellfish log which is filled out at the time of receiving.

8 Labels on containers (e.g., plastic tubs, bus-boys) should, at minimum, indicate the date of receipt and oyster variety. These labels can be of any format (tape, cardboard, or photocopy of the original tag etc.) as long as the information remains readable throughout its use.

9 Each storage container should contain only one variety of oysters. If required, premises should purchase smaller containers.

10 Refrigerated storage of oysters should prevent oysters from contaminating other foods and oysters should be protected from contamination by other foods or sources. Best practice is to use single use wetted paper towels, alternatively clean wetted cloths may be used if they are dedicated for the purpose and washed and sanitized following each use.

11 Ice containers used to hold oysters must allow for excess melted liquid to drain away from the oyster.

12 Pre-shucking of raw oysters for same day service is acceptable when the oysters are stored under refrigerated conditions at or below 4°C. Shucked oysters should be covered with plastic wrap if not served within 2 hours of shucking. Pre-shucking oysters for storage longer than one day is not recommended. Oysters should be shucked in small batches to meet the demand, quality and safety of the operation.

13 Best practice is to pre-rinse all incoming oysters with potable water prior to shucking to remove visible dirt or debris. If a hose is used, it must be rated for potable water (i.e., not a garden hose).

14 Oyster processing activities (e.g., rinsed, labelled, shucked etc.), when occurring at room temperature, should not exceed one hour. The cumulative amount of time that oysters are held at room temperature before service must not exceed more than two hours. Oysters not under refrigerated control or held in the danger zone for longer than two hours in total must be discarded.

Recommendations for Service of Raw Oysters

15 Oysters should be served over shaved or small cubed ice to keep them cold during service.

16 Large orders of oysters should be served in smaller batches to customers who pre-order large volumes (e.g., during buck-a-shuck hours).

17 Operators are encouraged to describe the varieties they serve, both on their menu and to their customers, even if the varieties change seasonally. Servers are similarly encouraged to name the varieties of oysters served to the customer.

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 12

Recommendations for Food safety plans, Sanitation plans and Temperature control monitoring

18 All premises serving oysters for raw consumption must monitor and record temperatures of the refrigerated storage coolers where raw oysters are stored, at a minimum frequency of once daily, with twice daily monitoring or more as optimal.

19 All premises that have front of house raw oyster displays must use ice to keep in-shell oysters cold. Melted ice-water must be allowed to drain. Ice must be below and overtop the oysters to ensure oysters are kept as close to 4°C as possible. Display smaller numbers of oysters to minimize time spent outside of mechanical refrigeration.

20 Premises are recommended to periodically check temperatures of oysters on display using a temperature monitoring tool (e.g., an infrared laser thermometer) to verify the oysters are at 4°C or colder, at least every two hours, with more frequent checks recommended. Verification of the activity by recording the time/date and temperature onto a temperature control log is recommended, and this should be incorporated into the premises food safety plan.

21 Sanitation and food safety plans should cover basic requirements to control hazards. The plans need to be followed, with complete records maintained, and kept up to date and accessible to all staff.

Recommendations for Shellfish harvest tag management

22 Public health requirements are shellfish tags must be kept in the restaurant for a minimum of 90 days. Premises must not discard duplicate tags. Invoice must be made available on request.

23 Premises should organize all shellfish tags (oyster and other bivalve shellfish) by date and by volume.

Volume Category

Oysters received per week Expected # of Tags*

Time Interval for Tag Storage

Low Up to 70 dozen 14 By Month

Moderate Up to 350 dozen 70 By Week

High More than 350 dozen Up to 200 By Day

Sequential ordering of tags BY DATE RECEIVED/SERVED is strongly recommended.

24 Shellfish tags should be kept dry or protected from moisture and deterioration.

25 Stored shellfish tags should specify the date range of the tags by date used/served.

26 Premises not currently grouping shellfish tags based on the above time interval can upgrade their existing procedures with minimal effort by using an elastic band to bundle tags daily (if normal practice is to bundle weekly) then placing tags in the weekly container at the beginning of each morning shift or bundle weekly (if normal practice is to bundle monthly) then placing tags in the monthly container every Monday.

Recommendations for collecting information during illness complaints and investigations

27 Operator knowledge of the hazards associated with food products they serve should be improved.

28 During complaint and illness investigations, operators should ask complainants if they received a till receipt that described the variety of oyster eaten.

29 Premises with the capability of tracing information back to the customer order should be asked to provide: o Date and time meal was eaten o Oyster varieties and quantities that were consumed

30 Premises that do not currently collect complaint information should implement a system to record customer complaints and illness incidents. All premises should report illnesses to their Health Authority.

31 Illness information collected by premises helpful to an illness investigation should be requested. Examples of information that can be requested include: o How many other meals of the same type were consumed o Email contact for the consumer o How many guests were in the group that included the complainant

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 13

Appendix 2. Symptoms associated with common shellfish illnesses in BC

Hyperlink to illness on BCCDC site

Vibrio parahaemolyticus

Hepatitis A Norovirus Paralytic Shellfish Poisoning

Amnesic Shellfish Poisoning

Diarrhetic Shellfish Poisoning

Diarrhea

Abdominal discomfort

Nausea

Fatigue

Fever

Dizziness

Vomiting

Headache

Other Jaundice

Loss of appetite

Persons with liver conditions at risk for serious illness

MOST COMMON:

Numbness/tingling in mouth, face, hands, feet

Coordination problems, difficulty swallowing

In serious cases, paralysis, difficulty breathing & death

Muscle weakness

Disorientation

Memory loss

In serious cases, seizures, coma, unstable blood pressure & death

Chills

Onset of Symptoms after exposure

4 to 96 hrs (typically 15 hrs)

within 15-50 days (typically 28-30 days)

within 12-48 hrs (typically 36 hrs)

within 15 min to 10 hrs (typically 2 hrs)

within 24 hrs within 30 min to 12 hrs

Duration of Symptoms 1 to 7 days Weeks 2-3 days few hours to a few days few hrs to a few days Hours to 3 days

Note: If you are ill with food poisoning, you are advised to visit your physician. This table may not reflect all possible symptoms or illnesses associated with seafood

For more information and immediate help, call the nurse line at 811, or Drug and Poison Info Line at 1.800.567.8911

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 15

Appendix 3. Example food safety plan for oysters for raw consumption

Critical Control Point Monitoring Step Monitoring Frequency Critical Limits Action on Deviations

Step 1 – Receiving Oysters

Product inspection – oysters from valid source

Product must be from approved source: a valid shellfish tag is received for each batch and lot of oysters (all oysters must be processed at federally registered establishments)

Each batch and lot of oysters

No exceptions - Reject any lot without shellfish tag or invoice/receipt/fish slip with traceable harvest area information;

- Record in receiving log

Product inspection – good quality

- Accept only clean, alive oysters with undamaged shells

- Less than 10% should be dead

Each lot >10% of product dead

- Reject lots with dead oysters - Record in receiving log

Temperature on receipt Oysters must be received in ice and refrigerated at temperatures at or below 4°C

Each lot visually or with thermometer

≤4°C - Reject lots in melted ice or above 4°C;

- Record in receiving log

Step 2 – Storage of Oysters

Storage Temperature Oysters must be held refrigerated at or below 4°C

Daily with thermometer ≤4°C - Divert to cooked product - Record cooler temperature on daily

record sheet with actions to address issue

Step 3 – Preparation of Oysters

Cleaning activities for live oysters

- Use only fresh, live oysters; - Use only potable water from an approved

source to wash shells; - Use only clean and sanitized utensils to wash

shells

Check shells are closed, or close when tapped

Each oyster Discard dead oysters

Cleaning activities for re-used oyster shells

- Use only potable water from an approved to wash shells;

- Use only clean and sterile utensils to wash shells;

- Use only undamaged shells;

Use either of these methods 1. clean, rinse, and sanitize shells (disinfect

oysters shells with boiling water or approved sanitizer)

2. commercial sanitizing ware-washer

Each batch, check shell quality at end of cleaning

Each shell Discard broken damaged shells

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 16

Temperature - Minimize time out of temperature control before service to customers

- Do not hold oysters at room temperature for longer than 60 minutes

- Prepare oysters to order

Each time oysters are removed from refrigerator

< 60 minutes1

If held at room temperature for >60 minutes divert to cooked product, OR Discard

Step 4 – Display and Service of Oysters to Customers

Display and holding temperature

Oysters must be displayed (or held) in refrigerators or in ice displays cold enough to maintain product at or below 4°C

For product on ice: - Visually check ice every 2

hours or as required For product in refrigerator: - Check temperature daily

with thermometer

In potable ice or, ≤4°C

Divert to cooked product, OR Discard

Public warning An advisory or menu statement warning consumers of the risks of consuming raw oysters is available

Weekly Present at each location

Implement immediately

Step 5 – Record-keeping for shellfish tags

Oyster service from batch for each variety of oyster

- Record date you begin serving oysters on the shellfish tag, invoice or in a log

- Write date you finish serving oysters on the shellfish tag, invoice or in a log

- Keep the tags for a minimum of 90 days

Each batch of a specific oyster variety

Each batch for each oyster variety

Implement immediately

1 Based on FAO/WHO reference. FAO/WHO [Food and Agriculture Organization of the United Nations/World Health Organization]. 2011. Risk assessment of Vibrio parahaemolyticus in seafood:

Interpretative summary and Technical report. Microbiological Risk Assessment Series No. 16. Rome. 193pp. At 25°C, Vp log growth is 0.197 log10/hr CFU/g, e.g., after one hour, Vp at 50 CFU/g would increase to 79 CFU/g

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 17

Appendix 4. Shellfish receiving and tracking log

Delivery date Received

Supplier Shellfish Processor

Shellfish description (list name of oyster or bivalve)

Is the tag present?

Batch size Lot number Shellfish temperature & quality

Accept this product?*

Date first served

Date last served

June 4, 2018

Albion Stellar Bay Gallo mussels Yes 10 lbs 58 3°C Yes June 8 June 10

“ “ “ Read island gems Yes 5 dozen 58 3°C Yes June 5 June 5

* acceptance criteria: on ice or temp <4°C, less than 10% shellfish are dead (shells close when tapped or cannot be pried open); shellfish tag and invoice present for each lot; Supplier is the same as the Distributor; Shellfish processor is the name of the federal plant on the shellfish tag.

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 18

Appendix 5. Illnesses and complaints log

Note: if the person is ill advise them to contact their doctor or for immediate help to contact the nurse line at 8-1-1 or the poison control line at 1.800.567.8911 (24 hr service) Date complaint received Complainant (name) Contact phone #’s

(cell or work-daytime) e-mail Date and time meal

eaten No. of people who ate

No. of people who were ill

Description of the foods (name of shellfish if known) that were eaten in the group?

Signs and Symptoms of illness (date/time when 1

st ill and

symptoms)

How many of those foods were served that day to other consumers?

Other information

Date referred to health authority

Date complaint received Complainant (name) Contact phone #’s

(cell or work-daytime) e-mail Date and time meal

eaten No. of people who ate

No. of people who were ill

Description of the foods (name of shellfish if known) that were eaten in the group?

Signs and Symptoms of illness (date/time when 1

st ill and

symptoms)

How many of those foods were served that day to other consumers?

Other information

Date referred to health authority

Guidelines for Restaurant Operators serving Raw Oysters and Bivalve Shellfish Page 19

Appendix 6. BC Live Oyster Record Keeping Requirements